My daughter Sofia, 17, came back from France a couple of weeks ago, where she spent more than a month helping in a charming B&B run by a super nice couple, Suzy and Albert. Suzy is an incredible cook and Sofia learned a lot of recipes from her. One of her favorite was the “Macarons with Raspberry Jam”. Since her return she has made them already 3 times! This recipe is with jam but we also tried with Nutella and ice cream, both really delicious.
photos by Coco Zordan
about 25 macarons
50 min.
12-14
almond meal 1 1/4 cups
confectioner’s sugar 1 3/4 cups
salt 1/4 salt (a pinch)
large egg whites 4
granulated sugar 1/2 cup
almond extract 1/4 tsp
raspberry jam or other desired fillings
Whisk together almond meal and confectioner’s sugar and sift over a large bowl.
Beat egg whitesuntil frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes. (3 min. if you use an electric mixer).
Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of honey. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
Let dry 30 minutes to an hour and a half until tops are firm and dry.
Preheat oven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wire racks before filling and sandwiching cookies together. (if rounds are thin and you let them dry for over an hour reduce the time to 10/12minutes)
Print
